recipes from ten dollar dinners by melissa d'arabian

7/31/2019 Recipes From Ten Dollar Dinners by Melissa d'Arabian

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http://itunes.apple.com/us/book/isbn9780307985149http://books.google.com/ebooks?as_brr=5&q=9780307985149http://www.indiebound.org/book/9780307985149http://www.barnesandnoble.com/w/ten-dollar-dinners-melissa-darabian/1111326399?ean=9780307985149&isbsrc=Y&cm_mmc=Random+House-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link%2c+AFFILIATES-_-Linkshare-_-VD9*lkiWNd8-_-10%3a1&http://www.amazon.com/gp/product/0307985148?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307985148


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Clarkson Potter/Publishers

New York

140 Recipes and Tips to Elevate Simple,

Fresh Meals Any Night of the Week

Melissa dArabianwith Raquel Pelzel

Photographs by Ben Fink


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6 \\ TEN DOLLAR DINNERS

contents


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1appetizers & snackssmall bites to start things off//29

2soupsa meal in a bowl//63

3saladsfresh, healthy, and budget-friendly//87

4fish & seafood strategies for pricey proteins//113

5chickenthe irreplaceable chicken dinner//137

6pork & beefheres to meat on a budget!//169

7vegetablesas a main or a side//201

8starchy sides opportunities to save your budget//237

9pastaa budget staple//263

10desserta sweet last impression//281

11 breakfastbonus chapter!//317

introduction//8making ten dollar dinnerswork for you//15how to use ten dollar dinners//16strategies for saving //18

the ten dollar dinner pantry//25

acknowledgments//352recipe cost index//355index//359


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INTRODUCTION // 1

This book is about serving delicious food to your family and friends

(and yourself) and how to do that while saving money. Some of that

happens when youre out grocery shopping: looking for managers

specials, markdowns, and advertised weekly deals (boneless chicken

breasts when theyre on sale can be more than half their usual price).

However, grocery-store cash-register success stories are only part of

the big picture. The other part happens at home. A combination of

smart recipes, ingredient-management strategies, and cost-saving tips

adds up to less waste and more economy in the kitchen (for example,

use cabbage to bulk up fennel, water adds volume to chicken broth,

and stretch shrimp with inexpensive and filling beans or pasta).

Cooking on a budget should feel greatI feel empowered know-

ing that I spend my familys resources wisely and still cook fantastic

meals. What I hope you will take away after reading this book is thatyou can serve exciting, fresh, and tasty food without sacrifice.

Recipe costs are calculated according to how much of each ingredi-

ent is used, not by the price of the entire package of the ingredient.

The cost of a cup of sugar, for instance, counts toward the total cost of

makingten dollar dinners

work for you


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the recipe youre making, even if you bought the sugar two months ago and it

is sitting on your shelf. Pantry ingredients such as sugar and flour are usually

good budget bets, not because they dont count but because they are usuallyinexpensive commodity items bought in large quantities that last a long time.

Often-used long-lasting items also save money (as long as you use the item

before it can spoil!) because larger packaged ingredients are often cheaper per

ounce or per cup.

Some of you may already have a complete pantry outfitted with the staples.

However, for those of you setting up a kitchen for the first time, its smart to

stock your pantry over the course of several weeks so youre not facing a hefty

grocery bill the first time you go to the store. Focus on the least expensiverecipes in this book to build your arsenal of ingredients, and stock up accord-

ing to what is on sale (make a copy of my list of pantry staples on pages 26 27

to bring with you to the store). Before you know it, you will have a kitchen full

of basic essentials ready to support your ten dollar dinner efforts.

Being conscious of your buying choices is a game as much as it is a lifestyle.

Once you see how much money you can save by making informed buying deci-

sions, youll be scoping out deals and bargains like a pro and saving a ton while

youre at it.

How to UseTen Dollar Dinners

Here is my promise: you can eat a delicious meal for ten dollars. Not one dish,

but a meal. A ten dollar dinner is a main dish plus two other dishes (maybe a

side dish and dessert, or an appetizer and a salad). If you choose a pricier main

dish, then you compensate by serving two other less-expensive dishes.To help you plan your own ten dollar dinner menus, see the convenient

scale that appears with each recipe that tells you approximately how much each

dish will cost: downright cheap, middle of the road, or pricey. (See my recipe

cost index on page 355.)


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INTRODUCTION // 1

Throughout the book and as a companion to each recipe, youll see five dots

with the serving information. The shaded dots relate to the costs of the recipe,

with one shaded dot being the least pricey.

If you choose a high-range main dish, then to balance the cost, you need

to choose two complementary low-range menu items. If you choose a low-range main dish, then you have more flexibility in

choosing your two complementary dishes.

If youre in a cash crunch and need to build the cheapest dinner possible,

choose three low-range options.

If youre hosting a dinner party and want to pull out all the stops, pick all

mid- and high-range recipes (knowing that youll only extend your ten

dollar budget by a few bucks).

The dots that accompany each recipe help keep the guesswork out of the

Ten Dollar Dinnersequation. Splurge on one course, save on another, and feel

confident about creating a menu that satisfies your craving and your budget.

198 \\T EN DOLLAR DINNERS PORK AND BEEF // 199

French-Cut Steak withCaramelized Onions

I love creating meals inspired by Parisian bistros, and this is a play off one of my favorite steak dishes,

bavette aux eschallotes.I substitute a moderately priced yet flavorful skirt steak and go for buttery anddeeply caramelized onions instead of the pricey shallots. Its one of my favorite ways to eat steak without

breaking the bank.

1Mix the paprika, onion powder, garlic powder, 1 teaspoon

of the salt, and teaspoon of the pepper together in a small

bowl. Sprinkle the mixture over both sides of the steak, then

place the steak on a large plate and set aside for 15 minutes.

2Meanwhile, melt 1 tablespoon of the butter with 1 table-

spoon of the oil in a large skillet over low heat. Once t he

butter is melted, add the onions and cook, stirring occasion-

ally, until soft, caramelized, and golden brown, about 20 min-

utes. Transfer the onions to a bowl and set aside.

3Wipe the pan with a paper towel and melt 1 more table-

spoon of the butter with the remaining 1 tablespoon oil

over high heat. Add the steaks a nd sear until nicely browned,

about 3 minutes on each side for medium-rare doneness.

Transfer the steaks to a cutting board and loosely tent with

aluminum foil.

4Pour the wine and vinegar into the pan and simmer until

reduced by half, about 2 minutes. Return the onions to

the pan with the broth and simmer until reduced by half, a bout

4 minutes. Add the remaining teaspoon salt and pinch of

pepper, turn off the heat, and whisk in the remaining 2 table-

spoons butter. Slice the steak into thin pieces, divide among

4 plates, and serve with the onions and sauce.

serves4

preparation time:10 minutes (plus 15 minutes tomarinate)

cooking time:35 minutes

1 teaspoon sweet paprika

teaspoon onion powder

teaspoon garlic powder

1 teaspoons kosher salt

teaspoon plus a pinch ofground black pepper

1 pound skirt steak, halvedcrosswise

4 tablespoons unsalted butter

2 tablespoons vegetable oil

2 sweet onions, such as Maui orVidalia, halved and thinly sliced

cup dry white wine

2 tablespoons red wine vinegar

cup beef broth


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218 \\TEN DOLLAR DINNERS

Roasted Broccoliwith Parmesan Cheese

Roasting broccoli really brings out its sweetness. Add some grated Parmesan cheese and it becomes a

crave-worthy side dish. People often throw away the stems of broccoli, but instead give them a two-second

trim with the vegetable peeler and they become wonderfully tender and delicious. I keep them attached to

the florets and trim the broccoli into long and lanky trees. The broccoli looks more elegant that way, plus

my kids think its fun to eat trees for dinner! Preheating the pan gives the broccoli a boost to help it

caramelize right from the start and prevents the crowns from drying out.

1Place a rimmed baking dish on the ovens middle rack.

Preheat the oven to 400F.

2Place the broccoli on a cutting board. Use a vegetable

peeler to peel away the tough outer skin of the stalk, then

halve the broccoli lengthwise. Slice each broccoli half into 3 or

4 long trees, keeping the florets attached to the stalk.

3Arrange the broccoli in a single layer, cut side down, in

the prepared baking dish and drizzle with the olive oil.

Season with the salt and pepper and place in the oven to roast

until the sides start to brown, about 10 minutes. Remove the

pan from the oven and turn over the broccoli. Sprinkle with

the grated Parmesan and cook until the cheese melts, about

5 minutes. Transfer to a platter and serve hot.

serves 4preparation time:10 minutes

cooking time:15 minutes

1 head broccoli

2 tablespoons olive oil

teaspoon kosher salt

teaspoon ground black pepper

2 tablespoons grated Parmesancheese

deals, dollars&sense: hearty vegetablesWhen you shop for produce, its a smart tactic to buy a few

hearty vegetables along with the more fragile ones.

Long-lasting veggies like broccoli and carrots keep well in

the crisper, ensuring you always have a vegetable on handeven at the end of the week. Use up the more fragile

veggies, such as salad greens and mushrooms, first.


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VEGETABLES // 21


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CHICKEN // 15

Mustard ChickenUsing Dijon mustard is very common in classic French cooking. Its a flavorful way to build an elegant and

interesting sauce for very little expense. Bold Dijon mustard gives the sauce for braised chicken depth and

character and a surprising creaminess. If you dont already have Dijon mustard in your pantry, its a worthy

addition to your shopping list.

1Preheat the oven to 350F. Place the chicken on a cutting

board and remove and discard the skin. Season the meat

with the salt and pepper. Heat 1 tablespoon of the olive oil in a

heavy-bottomed pot or Dutch oven over medium-high heat.

Add the thighs, smooth side down, and cook until browned,

about 4 minutes. Turn over the thighs and brown the other

side, about 3 minutes more. Transfer the chicken to a plate and

set aside.

2Add the remaining 1 tablespoon olive oil along with the

onion and cook until soft, stirring occasionally, for about

5 minutes. Stir in the mushrooms and continue to cook until

the mushrooms are soft, 3 to 5 minutes. Add the garlic and

cook until fragrant, 1 to 2 minutes, and then add the tomato

and flour and cook, stirring, until the tomato begins to break

down, about 3 minutes. Stir in the tarragon. Raise the heat

and pour in the wine, letting it simmer for 1 minute before

returning the chicken to the pot. Pour in enough broth toreach halfway up the sides of the chicken, then cover the

pot and place it in the oven to braise, until the chicken pulls

serves 4preparation time:15 minutes

cooking time:1 hour, 15 minutes

1 pounds chicken thighs (about8), rinsed and patted dry


teaspoon ground black pepper

2 tablespoons olive oil

1 onion, finely chopped

pound white buttonmushrooms, quartered

3 garlic cloves, finely minced orpressed through a garlic press

1 tomato, cored, halved, andchopped, or cup cannedchopped tomatoes

1 tablespoon all-purpose flour

1 teaspoon dried tarragon

cup dry white wine

1 cup chicken broth, plus extra

if needed

cup Dijon mustard

2 tablespoons sour cream(optional)

recipe continues

deals, dollars&sense: sour creamI buy sour cream in small tubs because once opened, it

should be used quickly. Its great in so many dishes and can

even be used as a substitute for buttermilk, heavy cream, or

plain yogurt in many recipes.


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away from the bone easily, about 45 minutes, removing the lid

halfway through cooking.

3Remove the pot from the oven, use tongs to transfer the

chicken to a plate, and set aside. Add the mustard and

sour cream (if using) to the sauce and stir to combine. Thenreturn the chicken to the pot and cook for about 5 minutes to

bring the flavors together before serving.

deals, dollars&sense:buying what you need

When trying out a new recipe, if you find yourself making a

long shopping list full of items you never use, stop! Instead,

think about what can be replaced (or even cut). If a recipecalls for smoked paprika, maybe you could add a dash of

liquid smoke or bacon instead?

Im all for trying new ingredients, especially ones like

smoked paprika that can be used in so many ways (so even if

that smoked paprika is $5, itll last a long time and perk up

everything from a Sunday pasta sauce to burgers and

pan-fried potatoes). But, limiting the number of those

ingredients on your list will cushion you against sticker

shock. When you do buy something totally new, make a

point to search out recipes that call for your new ingredient,

so it doesnt sit there untouched on the shelf.


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DESSERT // 29

Classic Apple TartApple tart is my familys favorite dessert. I love it because it makes the house smell amazing and the tart

looks so polished and beautiful (taking a few extra minutes to fan out the apples makes it look like it came

from a bakery!). This is a French-style apple tart, not an apple pie, meaning a wedge of the tart is thinner

and neater than a slice of all-American apple pie. Try it topped with ice cream for that delicious la modetaste. Rolling the dough for the tart makes for a finer-textured crust, but on many occasions I have simply

pressed the crust into place with great results.

1Set the cubed butter on a plate and place it in the freezer

for 15 minutes. Fill a cup with ice and water and set aside.

Place 1 cups of the flour, 8teaspoon of the salt, and 1 table-

spoon of the sugar in the bowl of a food processor and pulse

to combine. Take the butter out of the freezer and add it to

the flour. Pulse the mixture until it looks like wet sand, about

10 seconds. Add 2 to 3 tablespoons of the ice water and pulse

until the dough comes together into a ball.

2Lightly flour your work surface and place the dough on

top. Then lightly flour the top of the dough and roll to

about a 10- to 11-inch circle, sprinkling more flour under

and on top of the dough as necessary. Gently drape the dough

over the rolling pin and transfer it to a 9- or 9-inch fluted tart

pan (ideally one with a removable bottom). Fit the dough into

the bottom and up the sides of the pan as evenly as possible

and press off excess dough from the fluted rim. Set the tart pan

on a baking sheet and place in the refrigerator for 15 minutes.

3Preheat the oven to 350F. Peel, core, and quarter the

apples and then thinly slice them lengthwise. Place the

apples in a large bowl and toss with the lemon juice, the cin-

namon, and the remaining 1 tablespoon sugar and 8teaspoon

salt. Remove the baking sheet with the tart shell from the

refrigerator. Arrange the apples in concentric circles so they

overlap slightly. Brush the edges of the crust with the melted

butter and then bake until the edges are golden and the apples

have cooked down, about 1 hour. Cool for 15 minutes before

slicing and serving.

makes one 9- or 9-inch tart

preparation time:20 minutes (plus 15 minutes to chill

the dough and 5 minutes to cool)cooking time:1 hour

1 stick unsalted butter, cut into1-inch cubes, plus1 tablespoon, melted

1 cups all-purpose flour, plusextra for rolling dough


2 tablespoons sugar

3 Granny Smith apples

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon


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http://itunes.apple.com/us/book/isbn9780307985149http://books.google.com/ebooks?as_brr=5&q=9780307985149http://www.indiebound.org/book/9780307985149http://www.barnesandnoble.com/w/ten-dollar-dinners-melissa-darabian/1111326399?ean=9780307985149&isbsrc=Y&cm_mmc=Random+House-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link%2c+AFFILIATES-_-Linkshare-_-VD9*lkiWNd8-_-10%3a1&http://www.amazon.com/gp/product/0307985148?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307985148

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